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Post by Don Cuevas on Aug 8, 2017 18:04:29 GMT
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Post by bixaorellana on Aug 8, 2017 20:45:27 GMT
I would have hurled that up against a wall.  That moronic thing of serving beverages out of mason jars started sometime back -- so unsanitary. I think it was back in the eighties where I went to a restaurant with a pretension of elegance and the food was served on pewter chargers -- on the charger, not on a plate on the the charger. The only time I ever got anything in an "alternate" serving receptacle that I approved of was in an airport restaurant. It was very late, the place was one of the few open, and we were served very nice hamburgers with the fries presented in a mini fryer basket. I admit that I was charmed. |
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Post by Don Cuevas on Aug 8, 2017 21:39:14 GMT
Back, back in time (and it should stay there): soup served in a bread bowl. Nah!
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Post by kerouac2 on Aug 8, 2017 21:45:45 GMT
Food and drink are now served in all sorts of weird presentations. I am particularly appalled at the moment by cocktails in Paris sometimes being served in Mason jars, and it is even more appalling that the Hema stores are selling these jars precisely for that reason.. Then again, as long as they don't serve it in a shoe, who am I to complain?
One thing that you see more and more are frites being served in mini metal frying baskets, mentioned by Bixa. Of course they are just replicas of real frying baskets because it would not be the least bit practical to actually use those tiny baskets for frying. I am willing to admit that they are rather cute, but I am against them anyway because ecologically they are a total waste in terms of cleaning -- just put the fries on a plate, thank you.
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Post by onlyMark on Aug 8, 2017 22:21:47 GMT
Back, back in time (and it should stay there): soup served in a bread bowl. Nah! Would you not like Bunny Chow then? en.wikipedia.org/wiki/Bunny_chowAnd big yorkshire puddings are traditionally used like a bowl. |
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Post by lagatta on Aug 8, 2017 23:20:17 GMT
Mason jars would be sanitary if they were sterilized as for home canning, but I'm sure they don't do that. Mason jars weren't traditional to put food up in France... strange.
Some of those presentations would be very challenging to anyone with the slightest motor or visual problems.
Though I admit I was hoping that this would be about good food in tins...
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Post by bixaorellana on Aug 9, 2017 0:44:45 GMT
I don't care if they take them out of the autoclave right in front of me. I don't want my lip resting against those ridges.
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Post by lagatta on Aug 9, 2017 9:06:23 GMT
I don't want to drink out of Mason jars, period, or in the European kind of canning jars with a hinge. It is not only unsanitary but stupid. Drinking glasses do exist. Mine are tempered and could be washed at a very high temperature.
Do diners have a choice? I'd specifically ask for normal drinking glasses and table settings.
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Post by mickthecactus on Aug 9, 2017 9:35:19 GMT
I also hate food served on wooden boards, slates etc and also when they put a serviette on the plate or whatever and then put the food on top of it. Why?
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Post by Don Cuevas on Aug 9, 2017 10:41:05 GMT
It's not uncommon here in Mexico, in Argentine-type restaurants, to have a steak served on a wooden cutting board. That doesn't faze me in the least.
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Post by mickthecactus on Aug 9, 2017 12:00:26 GMT
I rarely eat steak. It disappoints me so much.
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Post by Don Cuevas on Aug 9, 2017 15:26:52 GMT
Sometimes, a good steak fulfills an inner carnivorous need. But not always.  Bife de chorizo on linguine, covered with mushrooms, at Parrilla y Canilla in Morelia, México. |
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Post by onlyMark on Aug 9, 2017 15:34:46 GMT
Beef fillet, of good quality, in Zambia costs around 10 Euro a kilo.
I am not a great meat eater at all but I will make it every couple of weeks as it is so cheap and usually quite tender.
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Post by kerouac2 on Aug 9, 2017 16:22:52 GMT
My first impression is of a cooked hand holding chopped mushrooms in its palm.
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Post by lagatta on Aug 9, 2017 17:26:27 GMT
Isn't it odd to have pasta as a side dish for steak?
I don't eat much red (meaning mammalian) meat any more. Not vegetarian - I do eat poultry and fish - but have just lost a taste for it. I will eat whatever people are serving if a guest, but if red meat, just a very small portion.
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Post by Don Cuevas on Aug 9, 2017 18:48:45 GMT
Isn't it odd to have pasta as a side dish for steak? I don't eat much red (meaning mammalian) meat any more. Not vegetarian - I do eat poultry and fish - but have just lost a taste for it. I will eat whatever people are serving if a guest, but if red meat, just a very small portion. Yes, pasta would not be my first choice to accompany a steak. It was plain, buttered linguine, and it worked. |
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Post by lagatta on Aug 9, 2017 19:24:49 GMT
Of course I don't know what is in season now in your part of Mexico. Here I'd have it with buttered grean beans.
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Post by Don Cuevas on Aug 9, 2017 20:46:58 GMT
Of course I don't know what is in season now in your part of Mexico. Here I'd have it with buttered grean beans. Grilled nopales are often servd with grilled meats. But that was not the case at the Uruguyan steak house, because it was ...well ..Uruguayan, not Mexican. |
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Post by lagatta on Aug 10, 2017 0:28:59 GMT
I guess that's another kind of "Italian-American". As in the US and Canada, Rioplatenses in Uruguay and Argentina have their own New World take on Italian food. Usually involving a lot of meat - the American dream.
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Post by kerouac2 on Aug 10, 2017 16:12:17 GMT
While I agree that most of us have been conditioned to not imagine pasta as an appropriate accompaniment to steak, our prejudice is a bit ridiculous. After all, we think that potatoes are a perfect item to have with steak, and it is just another starch. Many would probably also protest if served rice with steak. If we stroll along to the idea of spaghetti and meatballs or just bolognese sauce with pasta, it would be hard to defend a ban on pasta with 'unground' beef. I admit that it was my travels in Asia that opened my mind to all sorts of combinations that I had never imagined to be acceptable and so now there is almost nothing that I would not eat in combination with anything else.
My last minor obstacle is the concept of fruit mixed into a savoury dish (even something as classic as 'canard à l'orange') but I have noticed that I am gradually getting over it. One epiphany was on a Virgin Atlantic flight from Los Angeles to London where I was unexpectedly upgraded to business class, and I still have a memory of the mango chicken main course as one of the best things that I have ever eaten.
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Post by rikita on Aug 21, 2017 11:37:50 GMT
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Post by lagatta on Aug 21, 2017 15:47:45 GMT
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Post by rikita on Aug 21, 2017 16:12:30 GMT
no, actually i've only been to vienna, visiting relatives in linz when i was a teenager, and my recent trip to tirol ...
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